Ethics in Food Service Business

Model 1. Research process

Source: Author

6.5.1. Sampling and data collection

In this topic, to select the sample, the author uses the sampling formula based on the 5:1 standard of Bollen (1989), which means that to ensure good data analysis, at least 5 observed variables are needed for 1 measured variable and the number of observations should not be less than

100. The author's survey has a total of 23 observed variables, so the minimum sample is 23 x 5 = 115 samples. In the study, the author collected 387 samples.

6.5.2. Data analysis

The data collected from the questionnaire was encoded and entered into SPSS software. With the support of SPSS, descriptive statistics were used to analyze the data, including: mean, min, max, standard deviation, etc.

+ The mean value of the variable is the column with the most explanatory meaning, showing the majority level of the survey subjects.

+ The smaller the standard deviation of the variable, the less different the number of answers, and vice versa.

+ 5-point Likert scale, meaning of each mean value for interval scale: Interval value = (Maximum – Minimum)/ n = (5-1)/5 = 0.8.

STT	Scale	Average value	Level of morality
1	Very disappointed	1.00 - 1.80	Immoral
2	Disappointed	1.81 - 2.60	low moral
3	Normal	2.61 - 3.40	Normal morality
4	Satisfied	3.41 - 4.20	Good ethics
5	Very satisfied	4.21 - 5.00	Very good ethics

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Table 2. Ethical level scale

Source: Author With the levels of the scale will show the level of customer satisfaction.

on business ethics of food service establishments, thereby assessing the level of food service business ethics of the business establishment.

In section 2.2 of chapter 2, the author will present in detail the steps to perform the analysis methods.

7. Thesis structure

The graduation thesis includes the following contents:

The Introduction includes: Reason, history, objectives, tasks, objects, scope, scientific and practical significance, research methods (research methods, research process, sampling, data collection, data analysis) and research structure.

The research results and analysis section includes 4 chapters:

Chapter 1: Theoretical basis: Presents the concepts of tourism business, tourism business ethics, tourism food service business establishments, manifestations of ethical tourism food service business, the impact of ethics on tourism business and the influence of business ethics on subjects participating in tourism activities and summary of chapter 1.

Chapter 2: Overview of the location and Research results. In this chapter, the author presents issues about the location such as geographical location, natural conditions, natural resources, culture, economy, society, especially tourism business activities and tourism food services. In addition, the author will present detailed research results on qualitative and quantitative research, tourist satisfaction with business ethics of food service establishments in Van Huong, Do Son; general assessment of tourism food service business ethics in Van Huong and summary of chapter 2.

Chapter 3: Solutions and recommendations for business ethics issues for food service establishments in Van Huong ward, Do Son district, Hai Phong city.

Conclusion: Summarize the results achieved, evaluate the contributions and shortcomings of the research topic.

Summary of the introduction

In the introduction, the author presents the most general information about the research topic including: reasons for choosing the topic, research history, research purpose and tasks, research objects and scope. research methods, structure of the research paper. The content of the introduction presents an overall view of the research and provides orientation for the entire research paper, which is the basis for implementing the research in the following chapters.

RESEARCH RESULTS AND ANALYSIS CHAPTER I: THEORETICAL BASIS

1.1. Theory of ethics in food service business

1.1.1. Tourism business

According to Associate Professor, Dr. Nguyen Pham Hung: “ Tourism business is a part of business, also taking place in a similar process, the only difference is that tourism business is subject to the specific influence of resources, products, markets and human consumption needs... Tourism business is mainly the business of intangible products, goods, and tourism services . Tourism business is the business of service products including the following main industries and professions:

- Travel and tour guide services.

- Tourist guide service business.

- Tourism and food service business.

- Tourism accommodation services business.

- Tourist transportation service business.

- Business of shopping, entertainment and tourism services.

- Medical tourism business…” 8

1.1.2. Tourism and food service business

Tourism catering services include activities of preparing food, selling and serving the consumption of food, drinks and other accompanying goods and services that may or may not include entertainment such as listening to music, watching performances, etc. to meet the needs of tourists for profit.

Food service establishments are food processing establishments including stores, stalls selling ready-to-eat food, cooked food, restaurants, ready-to-eat food processing establishments, canteens and collective kitchens. 9

8 Nguyen Pham Hung (2017), Tourism culture, Chapter V. Business culture in tourism, Publishing House. Hanoi National University.

Basic functions: serving food and beverages to meet various needs of tourists with the main purpose of achieving tourist satisfaction. The needs that tourists may seek to satisfy are:

- Physiological: the need for special food items

- Economic: the need for good value for the price paid

- Social: a friendly atmosphere

- Psychological: the need to enhance self-esteem

- Convenience: the desire for others to do things from

As customer demand increases and requires more types, F&B also becomes more diverse. In Vietnam, there is currently no unified division of types for food and beverage service establishments, according to law or domestic research. Therefore, the author relies on the research model "Food and Beverage Management" by Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott to apply to the division of tourism food and beverage service establishments in Van Huong ( see Appendix 6 ).

1.1.3. Tourism business ethics

“ Tourism business ethics is the application of social ethics to tourism business activities with culture, ethics, promoting humanism in the tourism trade process but also related to legal factors. The benefits from tourism business are not only for personal purposes, but also must be communal and social, expressed through the responsibility and social obligations of business. Ethical tourism business must create harmonious and sustainable development, regulate conflicts, conflicts of interest between individuals - individuals, individuals - society... The purpose of tourism business ethics is to ensure harmony between the purpose of making profit and ensuring humanity, respect for people ”.

9 Law on Food Safety (2010), Chapter I. Article 2. Interpretation of terms , link: https://thukyluat.vn/vb/luat-an- toan-thuc-pham-2010-1A62A.html, Accessed: May 7, 2020.

Tourism business ethics are expressed through the following 5 issues:

+ Issues on human resource exploitation and use: issues related to labor relations such as minimum wage, welfare regime, social security, labor demand...

+ Issues on exploitation and use of natural resources: issues related to natural resources such as exploitation, protection, ecological balance...

+ Issues on exploiting and using cultural and social resources: issues related to cultural resources such as festivals, relic houses, etc., conservation and preservation; social issues such as environment, food hygiene and safety, security and order, social culture, etc.

+ Social responsibility issues: related to law, ethics (words, attitudes, actions...)

+ Knowledge economy issues: related to technical facilities, infrastructure, technical machinery, market competition...

1.1.4. Ethics in tourism and food service business

Ethics and law are two categories that always go hand in hand and have a close relationship with each other. Therefore, the author relies on some regulations and management rules on food service business in our country (see Appendix 7) and 5 criteria of tourism ethics to give an understanding of the criteria of tourism food service business ethics as follows:

1.1.4.1. Labor issues

The ethical labor issues that employers need to ensure in labor relations are:

+ Employ workers of working age from 15 - 60 years old for men and 15 - 55 years old for women.

+ Employees are paid the minimum wage by region and a separate wage for overtime, ensuring the correct pay date, in addition to receiving support benefits such as allowances, tips or revenue...

+ Regulations on working hours, overtime, and holidays to help employees feel secure and ensure their rights during the work process.

+ Food service staff need to wear service uniforms such as hats, masks, and gloves to ensure hygiene and safety. 10

+ Employees need to pay insurance as required by the state such as health insurance, social insurance, unemployment insurance...

+ Food service staff need to be instructed and trained in service skills and handling situations with customers to improve service quality at the business establishment and gain customer appreciation.

1.1.4.2. Service attitude

Service attitude is a factor that shows the ethics in business of a business establishment because it shows the management style and ideology of the business owner. The ethics in the service attitude of employees or business people is shown in:

+ Friendly, polite and respectful words and gestures towards customers.

+ Serve customers wholeheartedly, thoughtfully and enthusiastically.

+ Help and solve customer problems professionally.

+ Provide honest and accurate product information to customers.

+ No prejudice, criticism, or discrimination against customers.

10 Nhung Bui (2017), Requirements for restaurant staff uniforms, Accessed on: May 15, 2020, Link: https://dongphucnhahang.info/cac-yeu-cau-cho-dong-phuc-cua-nhan-vien-nha-hang/

If there is a good attitude and behavior in performing the service, it will create a deep impression for the tourist area. This will be the most effective form of propaganda and advertising for the business ethics of the business establishment.

1.1.4.3. Food and beverage quality

To ensure that the quality of ethical food meets legal requirements and is safe for consumers, businesses need to:

+ Use raw materials of guaranteed quality, clear origin, certified by competent authorities.

+ Food is processed to ensure safety and hygiene, without using additives that are harmful to health.

+ Store food in tools and equipment that are resistant to dust, rain, sun, and the intrusion of insects and harmful animals; display on tables or shelves higher than the ground.

+ Food quality is also reflected in packaging, display and product variety which will affect the satisfaction of tourists.

1.1.4.4. Tourism infrastructure and technical facilities

Infrastructure and technical facilities are a factor that contributes to the ethics of a business establishment because equipment, facilities, and technical facilities are things that businesses design and bring to customers to feel a part of the service of the establishment. If both standards are fully met, food service businesses will increasingly attract new customers and maintain the trust of old customers and better evaluate the business ethics of the establishment. Ethics are expressed through infrastructure and technical facilities in:

+ The electricity, water, garbage and wastewater treatment systems are complete and meet the standard requirements of providing enough light, using clean water, drainage pipes, and garbage storage areas far from the business area, without causing odors, mold, or stench.

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